Reimagined by Tim Cooper, Contemporary Cocktails Inc. amabassador
Now typically made with a base of whiskey and bitters, the classic New Orleans sipper was originally filled with cognac. "La Fontenelle was a great bed-and-breakfast I stayed at in the Cognac region of France. I was inspired by my trip and the vineyards, fruit trees, and all things encompassing the French countryside."
La Fontenelle
1 1/2 oz cognac (such as Louis Royer "Force 53" VSOP)
1 oz Carpano Antica
1/2 oz Orchard apricot liqueur
1/4 oz Fino sherry
2 dashes Angostura bitters
Orange peel, for garnish
Stir all ingredients with ice until very cold. Express orange peel so that the oils cover the surface of the cocktail, then drop the peel into the drink.

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3 of 6

Dawid Wiacek

The Moscow Mule

Reimagined by Darryl Robinson, host of Drink Up
This drink's been gaining in popularity in recent years, thanks to its refreshing mix of vodka and ginger beer and the fact that it's usually served in a kicky tin cup. "The Moscow Mule is one of my year-round classic favorites. Its ginger notes comfort me during the winter months, while its zesty lime flavor complements my summers. In this version, adding Pama and mint freshens it up and gives it an edgy, modern relevance."
MM Circa 2000s
1 1/2 oz vodka (such as New Amsterdam)
1 oz Pama liqueur
1/2 oz fresh lime juice
4 oz ginger beer
Mint sprig, for garnish
Combine and shake all ingredients except ginger beer. Strain into an iced Collins glass and top with ginger beer. Smack mint sprig in palm of hands to activate full aromas, then place in glass as garnish.

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4 of 6

Dawid Wiacek

The Negroni

Reimagined by Meghan Dorman, Raines Law Room
"I love the classic Negroni because it's a perfect execution of balance. Typically made with gin, sweet vermouth, and Campari, it offers a great spirit base, complemented by a touch of bitter and sweet. For this cocktail I wanted to create something a little different, so I substituted scotch for gin. I love the combination of ripe fruit and smoky scotch, and bitters dry a cocktail out a bit when it has liqueurs in it."
The Scotcheroni
1 1/2 oz scotch (such as Black Grouse)
1/2 oz Heering cherry liqueur
1/2 oz Campari
1/2 oz Punt E Mes
2 dashes Peychaud's bitters
Orange twist, for garnish
Add ingredients to an ice-filled mixing glass. Stir and strain into a coupe and garnish with orange twist.

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5 of 6

Dawid Wiacek

The Manhattan

Reimagined by Lynn House, Pama Pomegranate Liqueur national brand ambassador
"I live in Chicago, and since the Manhattan is named after one great city, I wanted to name a cocktail after my city. I love Manhattans, yet wanted to create a version with lower alcohol, fewer calories, and less guilt. The spices and natural tannins in chai tea mimic the flavors in well-made bourbon. By substituting chai tea for half the usual portion of bourbon and then using Pama in lieu of sweet vermouth, I achieved my desired effect."
Chai-town
1 oz Evan Williams black bourbon
1 oz Pama liqueur
1 oz chai tea (I use Tazo's organic chai, available in grocery stores)
3 dashes Angostura bitters
Orange twist, for garnish
Combine all ingredients in a mixing glass, add ice, and stir until well-chilled. Strain into a cocktail glass and garnish with orange twist.

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6 of 6

Dawid Wiacek

The Gin Martini

Reimagined by Charlotte Voisey, William Grant & Sons portfolio ambassador
"The martini is the most iconic cocktail of them all, seemingly so clear and simple, yet it demands such delicacy of flavor and accuracy in technique. The original martini was made with just gin and vermouth, so I like to respect that. Lillet Rose is new and delicious, and for me represents a modern take on the classic martini."
Rose Martini
2 oz Hendrick's gin
1 oz Lillet Rose
Orange twist, for garnish
Combine ingredients in a mixing glass with ice. Stir well. Strain into a martini glass and garnish with orange twist.

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